Bacon Pork Liver Pâté with Pomegranate Jelly…

theurbanpocketknife.wordpress.com

The culinary adventures of a (partially) reformed fatty. Many recipes inspired by the book Why We Eat (Too Much) by Dr Andrew Jenkinson.

1 ½ lbs pork liver

4tbsp butter

1 red onion

1 sweet onion (I used walla walla)

2 tsp kosher salt

4 garlic cloves sliced

½ cup of milk (plus extra for soaking)

1 tsp black pepper

100 grams cubed bacon (optional)

subheading: Jelly:

2tbsp water

1 tsp unflavoured gelatin crystals

½ cup 3tbsp pomegranate juice (1 medium pomegranate)

2 tsp sugar

Directions at theurbanpocketknife.wordpress.com

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